Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1887-08-10
ROgES WIFEEY WATTERS.

A better plan for removing grease
spots than by applying hot iron is
to rub in some spirit of wine with the
hand until the grease is brought to
powder, and there will be no trace OF
it. Every school-boy is not aware
that ink spots can be removed from
the leaves of book by using q solu-
ton of oxalic acid in water; nor does
every housemaid know that "spots"
are easily cleaned from vanished fur
niture by rubbing it with spirits of
camphor.
Channels may be cleaned in weak
solution of soda in warm water. Rub
plenty of soft soap into the leather,
and allow it to soak for two hours.
Then rub it we'll until it is quite clean,
and rinse it we'll in g. weak solution
composed of soda, yellow soap and
warm water. II rinsed in water only,
it becomes hard when dry and unit
for use. After rinsing wiring it we'll in
a coarse towel and dry quickly; then
pull it about and brush 1T well, and it
will become softer and better than
most new feathers.
Parsnip balls are excellent for an
entree. Parboil six large parsnips,
and let them get quite cold, then peel
them and CRATE them, beat two eggs
until very light, and mix with the
grated parsnlp, adding enough flour to
give conference to the mixture; flour
your hands and make small fiat balls.
Have hot lard in shallow kettle, and
drop the balls gently into it; fry them
until they are we'll Drowned on both
sides. Send them to the table very
hot.
The best keeping grapes are those
which contain the largest amount of
sugar; another bookkeeping quality
is thick skin. Sour grapes and thin
skinned grapes are not, in general,
bookkeeping sorts, although the lat
ter may readily dry into good raisins
ii they are sweet enough. The Diana
grape has always been noted for its
bookkeeping qualities; it has a thick
skin, and also Is sweet when quite
ripe. The Clinton also keeps well, es-
pecially if it is allowed to hang on the
vine until just before freezing weather.
1t is q late-ripening grape, although it
changes color early; it will turn black
q couple of months before it is in best
eating state; consequently many per-
sons gather them long before they are
eatable, merely because they are
black.
Marrow bones, now 80 frequently
served at formal dinners, and for
which special spoon of peculiar shape
has been devised, are prepared as fol-
lows: Have the bones evenly sawed
about three inches in length, so that
they will stand upright on the plate.
Place over each end a thick paste
made simply offour and water. Put
the bones in cloth and set them in
saucepan large enough for each bone
to stand upon it's end. Tie them up
firmly so that they will not change
position, and boil them for two hours.
Serve hot in napkin, after removing
the paste from the upper end of each
bone, and eat with delicately toasted
bread. This is certainly 8 very rich
dish, and many persons call a dainty
one.
A good plain puddingis made of one
cupful OF sour cream, half a cupful Of
molasses, half cupful Of melted but
ter, one teaspoonful of soda, q little
salt. Mix the molasses and butter
together, and beat until they are very
light. Stir in the cream and flour;
beat until the batter is perfectly
smooth and free from Jumps. Butter
the pudding-mold and pour in the bat
ter. Let it boil for an hour and half.
Serve with sweet wine sauce.
It may not be known to some
housewives that if -four is kept in q
closet with onions or cabbage it will
absorb unpleasant odors from them;
you may not notice this until the flour
is cooked, but then you will A large
chocolate and cOcoanut cake was pre-
pared Tor tea party not long since.
1t was not tasted until it was passed
at tea time, when the mistress observ-
ed a strong onion flavor, which, though
an excellent one its proper place, was
here thing of evil. 1t was discovered
afterWard that g. basket containing
onions had been left for two days in
the stOre-room with the -four, and
everything, even the bread baked
from this -four, had the onion flavor.
After tea has been stepped in boil
ing water forthree minutes, over Eve
sixths of the valuable constituents
are extracted. At the end OF ten min
utes, the leaves are almost entirely
exhausted. Prolonged infusion gives
no additional strength to the liquid,
but 1t does cause the loss, by VOLATILE
zatlon, OF the havoring principles.
Hard waters are to be preferred to
soft waters in the teapot, BIS the hard
waters dissolve less OF the tannin out
Of the leaves. The bearing of these
laboratory results on the art Of max
ing a good cup of tea is obvious.
Most of the preparations sold for
cleaning silver leaves the surface more
Or less deadened. The great beauty
Of fine silver service is thus lost.
The recipe which follows is that which
is used in one of the New York pal
aces. and is far less troublesome than
that usually employed, while it leaves
the silver with q shine on it quite as
bright as that with which it comes
from the store: Rub the silver first
with O. mixture of equal parts OF pow
dered rouge and silicon. Then wash